Grilled Fish With Salsa Verde - cooking recipe

Ingredients

1 bunch parsley, chopped
1/2 cup dill, chopped
1 None lemon, peel grated, plus 1/4 cup juice
1/4 cup extra virgin olive oil
1 tbsp gherkins, chopped
2 tsp Dijon mustard
1 clove garlic, chopped
4 None snapper fillets, skin on (6 oz each)
1 tbsp olive oil
None None Tomato salad, to serve

Preparation

For the salsa verde, process parsley, dill, lemon peel and juice, oil, gherkins, mustard and garlic in a food processor until almost smooth. Season to taste. Cover with plastic wrap and refrigerate until ready to serve.
Score fish in 1/2 inch intervals. Brush with oil and season to taste.
Heat a large nonstick skillet on high heat. Add fish to pan, skin side down, pressing down with a spatula to prevent curling. Cook 3-4 mins, until skin is crisp. Turn and cook 1-2 mins, until just cooked through.
Top fish with salsa verde. Serve with tomato salad.